Lamb cutlets with pea fritters and garlic cream sauce

Name: Lamb cutlets with pea fritters and garlic cream sauce
Prep time: 35 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: Serves 4
Ingredients: 300 ml (10 fl oz) thick (double) cream; 10 cloves garlic, halved; 12 lamb cutlets, trimmed of excess fat; 1 egg yolk; 30 g (1 oz) unsalted butter, melted; 60 g (2 oz) blanched almonds, finely chopped; 800 g (1 lb 10 oz) peas, fresh or frozen; 10 g (¼ oz) unsalted butter; oil, for deep-frying; 2 teaspoons finely chopped fresh mint leaves; 1 teaspoon salt; seasoned flour, for coating; 60 g (2 oz) dried breadcrumbs; 100 ml (3¼ fl oz) white wine (not too dry); 2 eggs

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

Lean pink lamb cutlets served with bright green pea fritters and a creamy garlic sauce make an unusual, appetizing and colourful summer’s meal.

Ingredients

1 teaspoon salt
800 g (1 lb 10

Main course
Summer

Method

Half-fill a medium pan with water and bring to the boil. Add the salt and peas, return to the boil, then reduce the heat and simmer for 3 minutes, or until the peas are tender. Drain well, then purée the peas in a food processor. Push